Directions

In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.

In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.

Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.

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Reviews (18)

Melindalou713 Sep, 2012

Thees turned out great! Very tasty-much like a fruit crisp in bar form, as some other reviewers noted. I also used chopped whole almonds instead of sliced, no other substitutions and did not have a problem with these being crumbly at all. The only thing I would change next time is more jam-1/2 cup is a little sparse. I also recommend heating the jam for easier spreading.

Sweetalk9 Aug, 2012

I've been looking for a fruit bar recipe for years and have finally found my favorite. These were awesome. I did not find them crumbly as some people noted. They were rich and delicious. I think the sliced almonds really gave them a nice flavor and a subtle texture. I made them for a girls weekend and everyone asked me for the recipe.....absolutely a keeper!

Jean in BC31 Jul, 2012

Although these bars were easy to make and tasted great, they were was too crumbly. May need to add more butter or bake longer.

jmmitchell19 Feb, 2012

Love this recipe!! This is a staple for me and my daughter...she loves to help make it with me. We usually double the recipe and use different jams. They also freeze well cut in squares.

Babibo19 Nov, 2011

Big waste of a stick of butter and jam. Too dry, too crumbly.

irleshay7 Aug, 2011

This is delicious! And way easier than the similar recipe found in Martha's Baking Handbook. I substituted 1/2 cup almond flour for the sliced almonds, and it came out perfect.

kdroste29 Jul, 2011

this is a really good recipe

BrokerCritic31 Oct, 2010

I replaced brown and granulated sugar with 3/4 cup granulated Splenda and 1/4 teasppon of molasses. Added 1/2 teaspoon of orange extract when creaming butter and sugar. Made quick preserve with frozen blueberry and raspberry mixture with a little Splenda cook slowly to consistency of jam. After baking and cooled, drizzled glaze of 5 tablespoons of Splenda, 1/4 teaspoon vanilla, 1/2 to 1 teasppon 1/2

cheftb22 Jul, 2010

Made these for a beach picnic. VERY YUMMY. About to make them again now. Will be a staple homemade snack in our home.

flits216 Apr, 2010

I doubled the recipe and put in a 9 x 13 pan. i'd add a bit more jam next time i did this and be sure to not make bottom crust too thick. I used an organic strawberry-blueberry jam.

flits216 Apr, 2010

I doubled the recipe and put in a 9 x 13 pan. i'd add a bit more jam next time i did this and be sure to not make bottom crust too thick. I used an organic strawberry-blueberry jam.

Old_Mumsy24 Mar, 2010

Very good, perfect with tea. I used a high quality seedless raspberry jam and ended up having to use a 7x11ish rectangular pan with no problems. These cut nicely and came right out of the pan.

BostonNT15 Mar, 2010

Just made these. cut almonds to 1/2 cup and added 1/2 cup rolled oats. used wild blueberry jam. very good warmed. crumbly on top, but maybe since i added oats. will try again with walnuts. and maybe add a cream cheese filling with jam.

cacamilis11 Mar, 2010

Have just made these. So far a hit with the kids! Very easy to make and very quick too. I used strawberry jam, very tasty. Will definitely make these again.

MBS417428 Sep, 2008

made these last night for a party and they were a hit. easy to make and liked by all.

EWjunk18 Jul, 2008

These were lovely - like a fruit crisp in cookie form. I used 3/4 cup mixed berry jam, so they were extra fruity. I thought the cinnamon clashed with the mixed berry jam, so in the future I will tailor the spice I use (if any) to the flavor of jam I'm using. I think it's critical to make sure they are baked until the top is evenly browned (not just the edges), because if they are underdone, they would be icky. Believe me, I've undercooked fruity crumble type cookies and they are gross!

LindaBandsBirds21 May, 2008

I chopped whole almonds instead of using expensive pre-sliced almonds, and they worked very well. Bars are easier to slice if you remove the entire "block" from the baking dish. My 8x8 pan was already in use so I used an aluminum pan, and removal was super easy. Overall, a very nice cookie!

LindaBandsBirds21 May, 2008

I chopped whole almonds instead of using expensive pre-sliced almonds, and they worked very well. Bars are easier to slice if you remove the entire "block" from the baking dish. My 8x8 pan was already in use so I used an aluminum pan, and removal was super easy. Overall, a very nice cookie!